Ingredients
Chicken
- 1.5 lbs chicken thighs (4), boneless and skinless
Seasoning
- 2 tbsp Tajin seasoning
- Zest of 1 lime
Lime
- 2 limes, zest and juice separated
Oil
- 1 tbsp olive oil
Instructions
- Marinate the Chicken: Zest one lime and sprinkle over both sides of the chicken thighs. Season evenly with Tajin seasoning, then transfer the chicken to a bowl. Add the lime zest and the juice from one lime, tossing the chicken to coat well. Let it marinate for 15 minutes to allow the flavors to infuse.
- Heat the Skillet and Add Oil: Place a skillet over medium heat and add one tablespoon of olive oil. Allow the oil to heat up so the chicken will sear properly and develop a crispy crust.
- Pan Fry the Chicken: Add the marinated chicken thighs to the hot skillet. Cook for 6 minutes on one side until golden brown, then flip and cook for another 6 minutes on the other side. Check that the internal temperature reaches 165°F (74°C) to ensure the chicken is safely cooked through.
- Rest and Serve: Remove the chicken from the skillet and let it rest for 5 minutes. Serve with the pan juices drizzled on top and lime wedges on the side. Squeeze fresh lime juice over the chicken before eating for an extra burst of citrus flavor.
Notes
- Use boneless, skinless chicken thighs for the best flavor and juiciness.
- Adjust the amount of Tajin seasoning according to your spice preference.
- Letting the chicken rest after cooking helps retain its juices and keeps it tender.
- Serving with additional lime wedges brightens the dish and balances the spicy Tajin.
- Ensure the internal temperature reaches 165°F to prevent undercooked poultry.
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
